Raised under the strictest sustainability protocols, cooked, shelled and de-veined these shrimp are ideal for adding flavor and high-quality protein to omelettes, quesadillas, shrimp cocktails, nachos and lots of delicious items in between.
Bay Shrimp Macaroni Salad
3 cups uncooked medium shell pasta
1 pound bay salad shrimp
2 ribs celery, chopped
3 green onions, chopped
8-10 sweet pickles, chopped
3 hard boiled eggs, chopped
1 cup mayonnaise
6-8 tablespoons of pickle juice
freshly ground black pepper
Cook the macaroni shells as instructed by the packaging.
Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and boiled eggs.
Add the mayonnaise to a small bowl and thin with the pickle juice a few tablespoons at a time.
Dress the macaroni with the mayo dressing and season if desired with kosher salt and pepper.
Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.